Category: Uncategorized

October 2, 2020 Eggs, Uncategorized

How to hard Boil Ostrich Eggs – How to Sous Vide Ostrich Eggs – @Whats4Chow


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How to hard Boil Ostrich Eggs - How to Sous Vide Ostrich Eggs - @Whats4Chow
Author: 
Recipe type: Eggs
Serves: 2
 
Today we’re going to hard boil an ostrich egg, and at the same time, we’re going to sous vide another ostrich egg in my big digital pot.
Ingredients
  • Ostrich Eggs
  • Vinegar
  • Water
Instructions
  1. How to Hard Boil Ostrich Eggs – How to Sous Vide Ostrich Eggs - @Whats4Chow
  2. Hi and welcome to episode #641 with Whats4Chow.com.
  3. Today we’re going to hard boil an ostrich egg, and at the same
  4. time, we’re going to sous vide another ostrich egg in my big
  5. digital pot. Before I started on this journey, I searched the
  6. internet to see what information was available on both
  7. methods, and only found a little info on boiling the eggs. The
  8. consensus for boiling seems to be 90-120 minutes.
  9. As far as sous vide goes, there is absolutely nothing on the web,
  10. so I did some calculations of my own, based on how I’d sous
  11. vide a thick chunk of meat similar in weight and size to the egg.
  12. The closest I came was a large pork knuckle of 1.8kg and roughly
  13. the same size as the egg. I have done hundreds of those very
  14. successfully, and the timing / temperature combination for
  15. those was 13 hours at 73c --- so that was my starting point.
  16. I also added a cup full of vinegar to each pot in the hope that
  17. the vinegar would weaken the shell a little and make it easier to
  18. peel after the cooking process was complete.
  19. I brought a large pot of water vinegar solution to a boil and
  20. placed the egg in the water, set my timer for 2 hours and
  21. carried on preparing the sous vide pot. You may have noticed
  22. that the egg was floating. This is never a good sign with any egg,
  23. as it means the egg is near or past it’s sell-by date. It was too
  24. late to turn back, so I continued.
  25. Here I raised the temperature to 73c and placed in the egg in
  26. the pot. I put the lid on and set my timer for 13 hours.
  27. After 2 hours, I removed the egg in the boiling pot from the
  28. water and immediately plunged it into a large bowl of iced
  29. water. This halts the cooking process, and also helps loosen the
  30. membrane that sits between the shell and the egg. I let this cool
  31. for 60 minutes, and proceeded to peel the egg.
  32. I did this by chipping a line into the shell using my butcher’s axe,
  33. but you could use anything like this, including the back of a
  34. cleaver or heavy blade knife.
  35. As I suspected, the egg was off…. Rotten, and half of the egg’s
  36. mass had already wasted through the porous shell. At least it
  37. allowed me to practice the peeling part of the exercise.
  38. And, despite this all, the egg appeared to be properly hard
  39. boiled, with a firm white, or in this case brown, and firm yolk.
  40. Another 11 hours later,
  41. I removed the sous vide egg from the cooker and plunged this
  42. into a bowl of iced water. Once again I left this for 60 minutes to
  43. cool. I noticed immediately that the vinegar in the water had
  44. almost totally softened the outler layer of once shiny enamel on
  45. the shell, and this could simply be rubbed off.
  46. I chipped a line into the shell and started to peel it away. This
  47. egg did not float at all, but did have a pronounced air sac at the
  48. bottom end, indicating that it was pretty close to it’s sell-by
  49. date. An interesting point to note is just how thick the
  50. membrane is.
  51. I cut through the egg and found that the sous vide time was just
  52. short. The white of the egg had not set entirely, and there was a
  53. small under-cooked patch in the centre of the yolk.
  54. On the second day, I ran out to our local ostrich farm and
  55. grabbed another 2 eggs, this making sure they had just been
  56. laid.
  57. The first egg was processed exactly the same as the boiled egg,
  58. but the sous vide egg I adjusted the process to counter the
  59. under-cooked result in the first test. I decided to increase the
  60. sous vide temperature instead of increasing the time. I
  61. increased the temperature to 80c for 13 hours, and everything
  62. worked out just fine.
  63. The boiled egg was disappointing in appearance, with the white
  64. having a dull grey color, however the sous vide ostrich egg was
  65. much better, with a more pleasing color and better texture.
  66. It is important to note that if you want a nice clean cut through
  67. the yolk, you will need to use a wire cutter, not a blade.
  68. Here is a little serving suggestion I put together – sliced ostrich
  69. egg served with crispy bacon, sausage, tomato and mustard
  70. mayo sauce.

 

September 5, 2020 Uncategorized

Six Great Christmas Gifting Ideas 2019

Christmas Gifting Ideas 2019

In today’s episode we will look at 6 fantastic Christmas Gifting Ideas that show thought and inspiration. These great gifts are all available from Brewcraft and you can check them out here: https://www.brewcraft.co.za/mad-milli…

In the near future I will be demonstrating each kit, and tasting the product. Stay tuned to see just how great they are!

Mad Millie Kefir Kit

Mad Millie Kombucha Kit

Mad Millie Chocolate Kit

Mad Millie Icelandic Skyr Kit

Mad Millie Vegan Cheese Kit

Mad Millie Nut Mylk Kit

September 25, 2018 Uncategorized

Chicken & Prawn Curry – Best Chicken & Prawn Recipe, How to Make Creamy Chicken and Prawn Curry!

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Chicken & Prawn Curry - Best Chicken & Prawn Recipe, How to Make Creamy Chicken and Prawn Curry!
Author: 
Recipe type: Curry
Cuisine: Indian
Serves: 4-6
 
Today we're going to make chicken and prawn curry. This is one of the best curries around, just full of prawn flavor with a wonderful creamy finish.
Ingredients
  • 800g Prawns (13-15 size) (whole)
  • 500g Chicken breast fillet
  • 500ml Chicken stock
  • 500g Onions
  • Quarter Red pepper
  • Quarter Yellow pepper
  • 45ml Masala
  • 15ml Chilli powder (or to taste)
  • 15ml Cumin powder
  • 15ml Crushed garlic
  • 75ml Oil
  • 60ml Tapioca flour
  • 500ml Cream
  • 6 extra whole prawns to garnish
  • Fresh coriander to garnish
Instructions
  1. To start you will need 800g of 13-15 size prawns, whole in the shell with head on, and 500ml chicken stock.
  2. Snap the heads from the prawns and throw the heads into a large pot.
  3. Use your scissors to cut the shell along the spine of the prawn.
  4. Remove the shells and tail and throw these in the pot as well.
  5. Open the spine of each prawn and dig out the vein. You can normally grab it with your fingers, however you can also pull it out using a skewer or toothpick.
  6. Place the prawn meat into a bowl and refrigerate until later in the recipe.
  7. Pour the chicken stock into the pot with the prawn heads and shells. I am using a pressure cooker, and will cook this for 20 minutes once the pot has pressurised. If you're using a regular pot, put lid on and simmer the mixture for 35 minutes.
  8. While the prawn stock cooks, dice a quarter red pepper and a quarter yellow pepper, cut the prawn meat into bite size chunks, cut 500g onions into quarter rounds, and cut 500g chicken breast fillet into pieces similar in size to the prawn chunks.
  9. Once the stock has finished cooking, strain the mixture through a colander. Use a pair of tongs to squeeze out any trapped liquid, then put the stock aside.
  10. Measure 45ml masala spice, 15ml chilli powder, 15ml cumin and 15ml crushed garlic and add these to the chicken.
  11. Massage these into the chicken unyil evetything is well coated.
  12. Pour in 75ml of oil and mix this all again.
  13. Heat a large pan over medium high heat, add 15ml oil and the onion and peppers. Stirfry these for 4 to five minutes until the onion is translucent. Remove this from the pan and set it aside.
  14. Add the chicken to the pan and stirfry this for 4 to 5 minutes until cooked through.
  15. Return the onion and peppers to the pan and stir to combine.
  16. Pour in the prawn stock and stir everything again.
  17. Add the prawn chunks ans spred these across the top of the pan, making sure they are submerged.
  18. Allow this to cook for 60 seconds.
  19. Make well in the center of the pan. Dissolve 60ml tapioca flour in a little water and pour this to the pan. Stir to combine thoroughly and allow this to cook and thicken for 60 seconds.
  20. Pour in 500ml of cream and stir this in thoroughly. Don't bring the mixture to a boil at this stage as the cream will split, you simply want to reheat the mixture.
  21. Turn off the heat and you're ready to serve.
  22. Serve this creamy chicken and prawn curry with the accompaniments of your choice, garnished with an extra grilled prawn and fresh coriander.
  23. (chicken and prawn recipe,chicken and prawn recipes,chicken and prawn curry,chicken and prawn curry recipe,how to make chicken and prawn curry,chicken and prawn curry with coconut milk,thai chicken and prawn curry recipe,easy chicken and prawn curry,easy chicken and prawn curry recipe,quick chicken and prawn curry recipe)

 

July 22, 2018 Beef, Snack Food, Steak, Uncategorized

How to Make Tortillas from Beef – Sous Vide Meat Sheets – Meat Wraps


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How to Make Tortillas from Beef - Sous Vide Meat Sheets - Meat Wraps
Author: 
Recipe type: Beef / Sous Vide
 
Today's episode brings an interesting and tasty treat when we sous vide a thinly press sheets of ground beef, effectively turning it into a wrap which be used to enclose any fillings of your choice. You will need a vacuum packing machine and any type of digital pot with temperature control.
Ingredients
  • 1kg Ground Beef
  • 20g Fine salt
  • 20g Beef Stock Powder
  • 100ml Chilled water
Instructions
  1. To start, place a kilogram of ground beef in your food processor. Add 20g of fine salt and 20g of good quality beef stock powder.
  2. Finally, pour in 100ml of chilled water.
  3. Place the bowl on the machine and zap the mixture until it is superfine. The mixture will emulsify and come together and start spining around the bowl.
  4. Divide the mixture into 125g portions.
  5. For these size portions, you will need 9 vacuum bags of 200mm by 230mm.
  6. Fold the tops of the bags back to avoid messing on the part of the bag that will be sealed.
  7. Place a portion of meat mixture into each bag and fold back the tops of the bags.
  8. Lay the bags on the work surface and press the meat down to flatten it out. This will make the vacuum process easier.
  9. Pop the bags into the vacuum packer and seal the tops. Make sure to double seal both sides of the bags, to ensure that you have no leaks.
  10. Use your rolling pin to roll the meat out until it is evenly spread across the bags, working it right into the corners.
  11. Work out any uneven rolling by rubbing the sheet down with your hands.
  12. Transfer all of the packets to your digital pot. The pot should be half-filled with water, and pre-heated to 75-80c.
  13. You can use a dedicated sous vide cooker, a digital pressure cooker on the keep warm setting, or a regular pot on an induction range.
  14. Allow the packages to stand in the pot for 45 minutes.
  15. While that carries on, I am going to make a simple filling for my meat wraps.
  16. I have 300g of cooked, finely chopped spinach, 300g of good quality crumbly feta cheese, and 6 anchovies, finely chopped.
  17. Crumble the feta into the cooked spinach and mix it together.
  18. Add the anchovies to yhe bowl and mix these in thoroughly.
  19. And that's that.
  20. After 45 minutes, remove the packages from the pot and cut them open. You will have perfectly cooked, flexible sheets of beef.
  21. Working with one sheet at a time, spread some of the filling over the beef, leaving an inch of border at the top and bottom of the sheet.
  22. Roll the meat up and transfer it to a serving platter.
  23. Use a blowtorch to grill off the top of the roll and add some color. Alternatively, you could grill this off in your oven as well.
  24. Add the accompaniments of your choice and you're ready to serve and enjoy.
  25. Incidentally, once the meat sheets have emerged from their water bath, they can be refrigerated or frozen for later use. Simply place them in hot water to defrost and reheat and you're ready to go.

August 6, 2017 4th of July Cookout, Accompaniments, Baking, Barbecue, Bread, Uncategorized

Salami, Mushroom & Cheddar Corn Bread – Quick & Easy Cornbread Recipe

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Salami, Mushroom & Cheddar Corn Bread - Quick & Easy Cornbread Recipe
Author: 
Recipe type: Bread
Cuisine: American
 
Cornbread is an all-time favorite in North America, and this salami, mushroom and cheddar cornbread takes it to a whole new level.
Ingredients
  • 100g Pizza salami, roughly chopped
  • 6 Button mushrooms, sliced
  • 1.5 Cups shredded mature cheddar cheese
  • 1 Cup yellow cornmeal
  • 1 Cup All-pupose flour
  • 2 Tbs Demarara sugar
  • 4 Tsp Baking powder
  • ½ Tsp Salt
  • 240ml Full cream milk
  • 1 Egg, beaten
  • 60ml Cooking oil
Instructions
  1. To start, roughly chop 100g of pizza salami, slice 6 button mushrooms and grate 1 and a half cups of strong mature cheddar cheese.
  2. Measure out 1 cup of yellow corn meal, one cup of all-purpose flour, 60ml of oil, 240ml full cream milk, beat 1 egg, 2 teaspoons of baking powder and 2 tablespoons of demarara sugar.
  3. Add the sugar and baking powder to the flour and cornmeal, and mix this until combined.
  4. Pour in the milk, beaten egg and oil.
  5. Mix this in until you have a lumpy batter.
  6. Add the salami, musgrooms and cheese and mix these into the batter.
  7. Transfer the batter to a 9 inch baking tin and top this with the remainibg cheese.
  8. Season the top with a generous gring of cracked black pepper and salt.
  9. Bake the cornbread in a preheated oven at 220c for 18 to 20 minutes and the top is golden.
  10. Remove the bread from the oven, run a blade around the edge of the tin and turn the bread out onto a rack to cool for at least 15 minutes.
  11. You can serve this bread warm or cold, however, I do prefer mine cold.
  12. Thanks for joining us today, please subscribe, like and share, and we'll see you again tomorrow.

 

July 31, 2017 Chicken Recipes, Curries, Indian Recipes, Main Courses, Poutry, Uncategorized, Xanthan Gum Recipes

How to Make Tandoori Chicken Burgers – The BEST New Burger in Town!!!


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how to Make Tandoori Chicken Burgers - The BEST New Burger in Town!!!
Author: 
Recipe type: Chicken / Burgers
Cuisine: Indian
Serves: 6
 
Tandoori chicken is an all-time favorite - what if you could make a delicious Tandoori Chicken Burger???
Ingredients
  • 6 Boneless, skinless chicken breasts
  • 50g Fresh garlic
  • 35g Fresh ginger
  • 60ml Lemon juice
  • 50ml Chilli paste
  • 10ml Salt
  • 5g Ground cumin
  • 10g Garam masala
  • 50ml Oil
  • 20ml Double cream yogurt
  • 5ml Citric acid
  • 1.5ml Xanthan gum
Instructions
  1. Measure out 2 teaspoons salt, 5g dried cumin powder and 10g garam masala.
  2. Roughly chop 35g of fresh ginger and 50g of garlic.
  3. Pour out 50ml of chilli paste, 20ml of double cream yogurt, 60ml of lemon juice and 50ml of oil.
  4. Finally measure a teaspoon of citric acid and a quarter teaspoon of xanthan gum.
  5. This will make enough marinade for 6 chicken breasts.
  6. Place all of these ingredients except the citric acid and xanthan gum into a tall jug and machine these with your stick blender until fine.
  7. Add the citric acid and xanthan gum and machine the marinade until the final 2 ingredients are thoroughly incorporated.
  8. Put this aside.
  9. Working with one chicken breast at a time, fold the breast in cling wrap.
  10. Use your mallet to tap this down to an even thickness of about 8mm.
  11. Repeat this with the remaining breasts.
  12. Place the breasts on a large platter and spoon a tablespoon of the marinade onto each one. Spread the marinade over the breasts. Flip the breasts over and repeat.
  13. Put the breasts aside for 35 minutes to marinate.
  14. After the time is up, heat a large pan over high heat and add 30ml of coconut oil.
  15. Fry the breasts for three minutes on one side.
  16. Flip them over and continue to fry for a further 2 minutes. Don't be too concerned about any charring on the first side as this will wipe away in the next step.
  17. After 2 minutes, lift each breast and wipe it around the pan to pick up the stray marinade.
  18. Transfer the Tandoori breast to burger buns dressed with shredded lettuce, sliced tomato and mayonnaise and serve immediately with the accompaniments of your choice.

 

October 16, 2016 Accompaniments, Baking, Instructional Techniques, Molecular Gastronomy, Uncategorized

How to Make Margarine at Home -Quick and Easy Homemade Margarine.

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How to Make Margarine at Home -Quick and Easy Homemade Margarine.
Author: 
Recipe type: Spreads
 
In today's episode we're looking at how to make margarine at home. Margarine has had a bad rap from the start with some uneducated people even saying that it is one step away from plastic. Nothing could be further from the truth.
Ingredients
  • 30g Coconut oil
  • 45ml Vegetable oil
  • 10ml Milk
  • 10ml Egg yolk
  • 2.5ml Lemon juice
  • 2.5ml Salt
Instructions
  1. Measure out the coconut oil, vegetable oil, egg yolk, milk, lemon juice and salt.
  2. Heat the coconut oil in your microwave until melted.
  3. Place the beaker on an ice pack or over a bowl of ice.
  4. Pour in the vegetable oil. You can use sunflower oil, olive oil or canola.
  5. Use your stick blender to sheer these together until well emulsified and milky.
  6. This will take about 60 seconds.
  7. Add the egg yolk, milk, salt and lemon juice and blend the mixture again.
  8. Transfer the margarine to a bowl and allow it to set in your refrigerator.
  9. And there we have it.... a bowl of homemade margarine. If you want your margarine as yellow as the commercial versions, you can add a drop of food coloring to the mixture before the second blending cycle.

 

October 14, 2016 Distilling Alcohol, Uncategorized

How to Make a Pot Still for Under $60 – all Parts Available on our Website!!!

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In this episode we’re going to build a pot still for under $60. This is the cost at the time of filming, and does not include the pot and lid.
Let’s look at the list of items you require. Click on the photos to go to the relevant product pages.

Riser Column
First in line is the angled 3-way riser with a thermometer adapter. This gets glued into a 22mm hole drilled through the pot lid. You will need a dome lid like this wok lid or a high hat lid. If you cannot find a dome lid or high hat lid, you will need an elbow joint like this one –

Bend Connector

The riser need to be almost horizontal in order that down-pipe is almost vertical. I have sealed the joint with clear silicon polymer to combat pressure leaks. I have also sealed the glass joint in the top of lid and the handle.
To accommodate the thermometer a plastic cap unscrews at the top. The thermometer goes through cap and is held in place by a silicon grommet.

Silicone Tubing
To seal the joint where the lid meets the pot you will need natural medical grade silicon rubber tubing. The tubing gets cut down one side along the length, then clipped over the edge of the pot. We will look at that shortly.

Lab Clamps
Next up is the lab clamp clips that hold the glassware securely together.

Condenser
The second piece of glassware is the condenser. This condenses the alcohol vapor back to liquid.
The vapor enters the top from the 3 way connector and passes through the cooling coil, then drips out the bottom as liquid alcohol.
Cooling water is pumped from the bottom of the column and exits at the top. This increases the efficiency of the condenser.

Water Pipe
To connect the cooling pump, you will need a few lengths of pvc fish tank pipe. For this setup you need to order about 2 meters of 6mm pipe.

Pump 220Pump 110To pump the cooling water you need a small submersible pump. These come in 110v and 220v. These pumps are very small and very inexpensive, however amazingly reliable. Bare in mind that these small pumps don’t have a substantial head, only about 40cm or 16 inches. This means that they have to mounted in the cooling reservoir at the same height as the condenser. If you want your coolant to be on the floor, you will need to look at a much bigger pump. These are available from the same supplier, just be sure to order the correct voltage.

Alcohol Meter
You will also want to have a set of spirit alcohol meters to measure the alcohol content of your efforts. This set comes with these graduated measures giving a capability of measuring anything from 0% ABV to 100% ABV. The set also comes with thermometer and a conversion table to adjust readings of alcohol according to the temperature of the liquid.

Measuring Funnel
To use these devices you will require a small 100ml measuring cylinder. The cylinder is filled with distillate, then the alcohol meter is floated in the distillate.

Dripper Tube
Finally, but not absolutely necessary is the angle dripper joint. This finishes off the condenser column neatly and drips the distillate precisely into the catch jar.
I have included links to all of these products on our website, and you can get there by clicking the onscreen link.
Here is the system as I set it up and do a test run.
First, notice the silicon rubber tubing has been slit down the length on one side only and clipped onto surround of the pot. The two ends are glued together using silicon glue.
I have poured 3 liters of wine into the pot.
Place the lid on the pot and secure the lid with at least 8 bull clips.
Notice the lab clip used to secure the joint between the riser and the condenser.
Place the pump in the cooling reservoir and attach the pipes to the condenser.
The outlet pipe simply feeds water back to the reservoir.
Insert the thermometer into the grommet above the riser.
Place bowl or beaker below the condenser to catch the distillate.
Turn the power or gas on. After a while as the head temperature reaches about 50c you will see condensation start forming in the riser.
Turn on the cooling pump.
As the temperature rises, the distillate will condense and run into the catchment.
In our next episode we will look more closely at how to fraction the distillate. You will see how to calculate the foreshots, heads, hearts and tails. You will see what to dispose of and how to blend the remaining distillate to make a pleasing and tasteful product.

Please note that you will be buying these products from Banggood.com

Banggood.com offers various methods of transport. The free transport option can take up to 8 weeks depending on where you are situated, and how useless your customs department is – paid transport options are far quicker.

Any questions to do with damages in transit, or incorrectly supplied products must be supported by Banggood.com

That being said, I have ordered a ton of stuff from Banggood.com and have had nothing undelivered, broken or incorrectly supplied. All of the equipment featured in this post was purchased from Banggood. It was very well packaged and nothing arrived damaged. Due to the low prices, I did not have to pay import duties in SA, but this may differ from country to country.

 

October 6, 2016 Dried Meat Recipes, Uncategorized

How to Play Food Pool & Help Alan Oosthuizen

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Help Alan Out!!!




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How to Play Food Pool & Help Alan Oosthuizen
Author: 
Recipe type: Food Games
 
Today's episode is something totally different.... you're going to learn about food pool. First we have the food pool cue. Amateur models are single long piece of cheap meat stick. This one is clearly the professional model, being a 2 piece construction with high-tech joint in the center and a fine tip to aid with spin shots.
Instructions
The Objective of Food Pool
  1. The objective of food pool is to knock your opponents egg off the edge of the table by hitting his egg with your egg.
The Equipment Required & Equipment Regulations
  1. The cue must be between 50 and 60 cm (20-24 inches) in length.
  2. The cue must be manufactured from any type of dried sausage - jerky, cabanossi, pepperoni etc.
  3. The cue may be a single piece or 2 piece construction.
  4. Cues with 2 piece construction may not have and overlap of more than 1 inch or 2.5cm.
  5. The thickness of the cue may not exceed ¾ inch or 20mm.
  6. The cue may not be excessively dried to increase rigidity.
  7. The balls consist of eggs - these may be fresh eggs or hard boiled.
  8. The balls must be industry standard large eggs - weighing from 48g to 53g.
  9. Each player must mark his egg on all sides to ensure identification during the game.
  10. The table consists of any flat, hard, smooth, level surface and can be any size.
The Rules of the Game
  1. Any number of players can participate, depending on the size of the table.
  2. Players start standing evenly spaced around the edge of the table.
  3. Players eggs are placed 12 inches or 30cm from the edge of the table.
  4. Players have turns to shoot in a fixed pre-agreed order.
  5. The first player shoots, followed by the second player etc. Once the first round has been played, players may leave their starting positions in order to reach their balls.
  6. Once the first round has been played, players who don't manage to at least touch another player's ball will forfeit their shot in the following round.
  7. Players must play clean shots -- double hits are not allowed and will result in forfeit of their following round shot.
  8. A player that sinks an opposing player's ball is entitled to play another shot. This continuance applies until the player does not sink a ball.
  9. A player that inadvertently sinks his own ball while sinking another is out the game as well.
  10. A player may not lift or tilt the table to manipulate the run of the ball, or to facilitate mass annihilation of the other player's balls.
  11. Player's may form alliances, but be warned -- this does not last long!!!
  12. The last player left on the table is the winner... then let the next game begin!!!

 

August 11, 2016 Distilling Alcohol, Molecular Gastronomy, Uncategorized

Whats4Chow Channel Update August 2016

Whats4Chow channel update 2016

This episode serves as our periodic channel update bring you news and a quick look at whats coming in the near future.

First and foremost, I am going to be away for 2 weeks from the 12th of August and as a result, our next episode will be around the 28th of August.
We have just finished with the 2 simplest forms of distillation in our distilling course, and this will continue on my return. I will be demonstrating how to built a proper water cooled pot still for next to nothing, and a whole load more interesting stuff on distilling at home.
In addition to this, my short course on molecular gastronomy will continue as well, with more advanced forms of spherification, edible dissolving films and many other interesting things.
It goes without saying that while the distilling and molecular course unfold, our regular food programming will continue as normal.
That’s me for now, and I’ll look forward to seeing you all again towards the end of the month.

July 17, 2016 4th of July Cookout, Barbecue, Instructional Techniques, Uncategorized

TNK Stingray Kitchen Multitools Product Review

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Today we’re looking at some remarkable cooking multitools from TNK. This is not a paid revue. I found the TNK website and contacted them. They were kind enough to send me a whole bunch of products, and we cover these over the next few days. You can buy these directly from TNK, and you can visit their website here – http://www.tnkbrand.com/?lang=en.
The first 2 products on test are these 2 very interesting looking multi tools. The larger of the 2 is for use on your barbecue and with the exception of the silicon grips the entire unit is good quality, well finished stainless steel.
On the left hand side of the lifter assembly you will find a set of teeth which are ideal for picking up and turning sausages and kebabs.
At the end of the upper lifter assembly is a set of prongs. These allow you to skewer and lift foods that may be awkward to to lift or turn with the lifter assembly.
The next step is pure genius. When the lifter assembly is closed the food on the prongs is gently squeezed of of the prongs.
A very nice afterthought is the built in bottle opener in the handle of the unit. What is barbecue without a good cold one.
The unit stores in the closed position which is locked by pulling the loop at end of the handle.
The second in this range is made specifically for use with nonstick pans. The design is identical, however the unit is slightly smaller and has a durable nylon lifter assembly.
All of the other features are the same as its big brother, however it does not feature the bottle opener.
Stay tuned for our next episode where we’re going to put both of these to test making an amazing meal of Jamaican jerk chicken kebabs, and burgers.

July 6, 2016 Distilling Alcohol, Uncategorized

Freeze Distillation – Ice Distillation – The Simplest Form of Distilling Alcohol

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Freeze Distillation - Ice Distillation - The Simplest Form of Distilling Alcohol
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Recipe type: Distilling
 
A couple of episodes back I mentioned that we would be covering a basic course in home distilling. This is the first episode of this series. Before we continue, distilling is illegal in some countries, so please check with your local authorities before getting involved in this. In any event, the process is very interesting, and the science and understanding behind it will at the very least, enrich your life.
Ingredients
  • 2 liters wine (any wine of your choice)
Instructions
  1. A couple of episodes back I mentioned that we would be covering a basic course in home distilling. This is the first episode of this series. Before we continue, distilling is illegal in some countries, so please check with your local authorities before getting involved in this. In any event, the process is very interesting, and the science and understanding behind it will at the very least, enrich your life.
  2. This first in the series covers the most basic form of distilling called freeze distillation. Again, before we continue, this method of distillation is only good for fortifying commercially produced wines, beers or ciders.
  3. To explain this, let's look at the distillation process. When the mash, or fermented liquid is distilled, there are a couple of components that emerge first. Methanol, ethanol and volatile oils are the main make-up of these. Ethanol is drinking alcohol, while methanol is toxic, and the volatile oils just taste really bad.
  4. When distilling with a pot still or refraction still, the methanol and volatiles emerge first, and these are called the heads. These heads are removed at a rate of 100ml per 20 liters of mash.
  5. With freeze distilling there is no way to remove the heads, and this is the reason this process is only good for commercially produced wines. Commercially produced wines use specially developed yeasts that inhibit the development of methanol and volatiles, making it safe for use with freeze distillation. So now the question is, why would you do this?
  6. Freeze distillation is ideal for fortifying wines, or increasing the alcohol content, and especially useful for saving poor quality wines, or wines that have gone bad.
  7. So let's start. Freeze distilling relies on the simple principal that alcohol and water freeze at different temperatures.
  8. Water, as we all know, freezes at around zero Celsius, while ethanol freezes at -114c. This massive disparity means that if we freeze wine in our regular household freezer between -15 and -25c, the water content of the wine freezes, while the ethanol content remains liquid. This liquid is then drained from the frozen block giving you and fortified and very well clarified wine.
  9. Here are the calculations that will give you some insight into the resulting alcohol content of your distillate.
  10. Keep in mind that it is not only the ethanol that does not freeze. Included in the distillate will be most of the syrups or flavor component of the wine. This is negligible amount, but will add color and concentrated flavor to the resulting product.
  11. If you start with a liter of wine with an ABV of 13% and collect 500ml of melt runoff, then you will have a fortified wine with an ABV of just below 26%. If you collect just 250ml of runoff, you will have an ABV of just under 52%.
  12. So let's start. I am going to do this in 2 different ways. The first method is by far the quickest, but is not nearly as accurate as the second method.
  13. Line a large colander with cling-wrap. Pour in a liter of wine.
  14. The second method involves pouring a liter of wine into a food safe bottle.
  15. Place both of these in your freezer. Just remember that water based liquids expand when frozen, and for this reason, you really don't want to tighten the cap of the bottle.... screw it on loosely, otherwise you might end up bursting the bottle in the freezer.
  16. The following day when everything is well frozen remove these from the freezer.
  17. Remove the cap from the bottle and invert the bottle in a measuring jug.
  18. Place the colander over a large bowl. Lift the frozen wine and slide cling-wrap out from underneath the frozen wine.
  19. Simply leave both on the counter top to start defrosting. The time it takes to collect the runoff is dependent on the ambient room temperature.
  20. As time passes, you will notice the ice content of each method become more and more pale as the alcohol and syrup content of the frozen wine drains from the main mass.
  21. Using the calculations mentioned earlier, it is entirely up to you as to how much distillate you collect, and just how strong you want your distillate to be.
  22. I have collected 500ml from each 1 liter batch, meaning that my distillate has been fortified by 200 percent, giving me an end ABV of 26%.
  23. You will also notice the the resulting distillate is much clearer in appearance than the original wine. This is due to the fact that a large percentage of impurities in the wine are trapped in the ice, and the small percentage that does escape into distillate precipitates to the bottom of the distillate almost immediately.
  24. All that remains now is to pour the distillate or fortified wine into a food safe bottle for storage.
  25. And there it is, a 26% ABV fortified wine made from dirt-cheap rose'.
  26. I will bee publishing 1 video on distilling per week until this short course is complete. In the meantime, we will continuing with normal food programming.

 

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